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Heat the oven at 180C.
Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl.
Add the diced butter and rub into the flour mix.
Spoon the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. Set aside until lukewarm.
Put the sugar and milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
Whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg, to make a smooth thick batter.
Put the mixture into the prepared tin.
Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack and leave the gingerbread to cool completely before turning out.
Wrap the loaf in foil and leave for at least a day before cutting; it will get stickier the longer it is kept.
Store in an air tight container.